Authentic Pad Thai
Instructions
- 1
Soak rice noodles in room temperature water for 30-45 minutes until soft but still firm. Drain and set aside.
- 2
Make the sauce by combining tamarind paste, fish sauce, and palm sugar in a small bowl. Stir until sugar dissolves.
- 3
Heat wok or large skillet over high heat. Add oil and swirl to coat.
- 4
Add garlic and shallot, stir-fry for 30 seconds until fragrant.
- 5
Add shrimp and tofu, stir-fry for 2-3 minutes until shrimp turns pink.
- 6
Push ingredients to side of wok. Add eggs to empty space and scramble until just set.
- 7
Add drained noodles and sauce. Using two spatulas or tongs, toss everything together for 2-3 minutes.
- 8
Add dried shrimp and preserved radish. Continue tossing for another minute.
- 9
Add half the bean sprouts and all the chives. Toss for 30 seconds until chives wilt.
- 10
Transfer to serving plates. Top with remaining bean sprouts, crushed peanuts, and serve with lime wedges and chili flakes on the side.
Chef's Note
"This Pad Thai brings the vibrant flavors of Thai street food to your kitchen—the key is having all ingredients prepped before you start cooking, as everything comes together quickly in the wok. Don't be intimidated by the ingredient list; once you taste that perfect balance of sweet, sour, and savory, you'll understand why this dish is Thailand's most beloved export."
